Chocolate pancakes are a fun, kid-friendly way to make breakfast feel a little more special. They are soft, fluffy, and chocolatey enough to feel like a treat, but still easy enough for a weekday morning or a lazy weekend brunch. If you are cooking for picky eaters, these tend to disappear fast. And when you want to keep things classic, our regular buttermilk pancakes use the same simple approach and are always a family favorite.
What Makes These Pancakes Work
Cocoa powder gives these pancakes rich chocolate flavor without making them heavy. The balance of baking powder and baking soda keeps them light, while buttermilk adds tenderness and a subtle tang that keeps the sweetness in check. Letting the batter rest briefly before cooking helps everything hydrate properly, which leads to a better rise and softer texture.
Topping Ideas
These pancakes are great on their own, but toppings take them to the next level. A drizzle of chocolate syrup leans fully into dessert-for-breakfast territory, while homemade caramel sauce adds a buttery sweetness that pairs especially well with the cocoa. Fresh berries, whipped cream, or even a dusting of confectioners’ sugar all work nicely if you want something lighter.
Serving and Storage Tips
Chocolate pancakes are best served warm, straight from the skillet. If you have leftovers, let them cool completely before storing them in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet or microwave until warmed through. They also freeze well, making them a great make-ahead option for busy mornings.
Chocolate Pancakes
Ingredients
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ⅓ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1¼ cups buttermilk, room temperature
- 1 large egg, room temperature
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt. Set aside.
- In a separate medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Whisk until just combined. The batter will be slightly lumpy; do not overmix.
- Let the batter rest for 5 to 10 minutes while you preheat your skillet or griddle.
- Spray a large nonstick skillet or griddle with nonstick cooking spray and heat over medium-low heat, about 300°F.
- When the surface is hot, pour ⅓ cup of batter onto the skillet. Gently spread it out into a 4 to 5 inch circle.
- Cook for 3 to 4 minutes, or until bubbles begin to form and pop on the surface.
- Carefully flip the pancake and cook for an additional 3 to 4 minutes, or until fully cooked and no longer doughy in the center.
- Repeat with remaining batter, working in batches. Wipe the skillet with a paper towel between batches to prevent sticking.
- Serve warm with your favorite toppings.
This recipe was inspired by Chocolate Pancakes from iambaker.net.
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